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Lip-Smackin’ Sips to Wash the Barbecue Down

Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week’s recipes.

Any discussion of barbecue is likely to become an argument. Why should a discussion of what to drink with it be different?

Beer is wonderful; I gravitate to Shiner Bock from my days in Austin, Tex., but any good porter or pilsner would do. I recall an argument (I mean discussion) with the restaurateur Danny Meyer, and we agreed in the end that Champagne was perfect with barbecue, as long as you steer clear of overly sweet sauce, which you should do anyway. For brisket (again, my Texas bias), I also suggest a red wine with firm acidity and a touch of smoke to echo the meat. I’d reach for a Chianti, one that emphasizes the dusty, smoky fruit of the sangiovese grape and has no oaky flavors.

What would you drink with barbecue? Tell us in the comments.

A version of this article appears in print on 03/06/2013, on page D7 of the NewYork edition with the headline: And To Drink... Lip-Smackin’ Sips.